Bavarian cream with raspberry sauce

Bavarian cream with raspberry sauce

23 ratings

Sebastian Copien, cook and cookbook author

sebastian-copien.de/

„This vegan dessert is incredibly delicious; the raspberry sauce and toasted coconut flakes are what make it exceptional.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
240
min.
Resting

Ingredients

Servings:-6+
400 g
frozen raspberries (divided)
800 ml
rice milk
200 ml
coconut milk
1
vanilla bean
1 tsp
agar-agar
1 tsp
arrowroot starch
1 tsp
water
200 g
cashews
3 tbsp
Licor 43
½ tsp
salt
2 tbsp
vegetable oil
150 g
agave nectar
4
dates
½
lemon (zest)
toasted coconut flakes, for garnish
Metric
Imperial
  • 400 g frozen raspberries (divided)
  • 800 ml rice milk
  • 200 ml coconut milk
  • 1  vanilla bean
  • 1 tsp agar-agar
  • 1 tsp arrowroot starch
  • 1 tsp water
  • 200 g cashews
  • 3 tbsp Licor 43
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • 150 g agave nectar
  • 4  dates
  • ½  lemon (zest)
  • toasted coconut flakes, for garnish

Utensils

  • large saucepan
  • refrigerator
  • sieve
  • fine grater
  • whisk
  • blender
  • cutting board
  • knife
  • small jars
  • small bowl

Enjoy with

Moscato d’Asti
This sparkling dessert wine from northern Italy—with its honeyed, elegant notes—completes this dessert.

Nutrition per serving

Cal
602
Protein
6g
Fat
51g
Carb
34g

Step 1/10

In a large saucepan, bring rice milk and coconut milk to a boil over medium-high heat.
  • 800 ml rice milk
  • 200 ml coconut milk
  • large saucepan

In a large saucepan, bring rice milk and coconut milk to a boil over medium-high heat.

Step 2/10

Cut vanilla bean in half and add to pan.
  • 1 vanilla bean
  • cutting board
  • knife

Cut vanilla bean in half and add to pan.

Step 3/10

In a small bowl, mix together the agar-agar and arrowroot starch with a little water until smooth.
  • 1 tsp agar-agar
  • 1 tsp arrowroot starch
  • 1 tsp water
  • small bowl

In a small bowl, mix together the agar-agar and arrowroot starch with a little water until smooth.

Step 4/10

Add agar-agar mixture to saucepan and whisk to incorporate; bring to a boil for approx. 1 – 2 min.
  • whisk

Add agar-agar mixture to saucepan and whisk to incorporate; bring to a boil for approx. 1 – 2 min.

Step 5/10

Add cashews, liqueur, salt, vegetable oil, agave nectar, and rice milk mixture to blender; mix on high speed for approx. 1 – 2 min. until smooth and creamy.
  • 200 cashews
  • 3 tbsp Licor 43
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • 150 agave nectar
  • blender

Add cashews, liqueur, salt, vegetable oil, agave nectar, and rice milk mixture to blender; mix on high speed for approx. 1 – 2 min. until smooth and creamy.

Step 6/10

Pour cream into small jars for serving; refrigerate for approx. 3 – 4 hrs. until cooled and set.
  • refrigerator
  • small jars

Pour cream into small jars for serving; refrigerate for approx. 3 – 4 hrs. until cooled and set.

Step 7/10

Add two-thirds of the raspberries to a small saucepan and bring to a boil over medium-high heat to defrost.
  • 270 frozen raspberries
  • small saucepan

Add two-thirds of the raspberries to a small saucepan and bring to a boil over medium-high heat to defrost.

Step 8/10

Add warm raspberries to blender, as well as dates and lemon zest. Mix on high speed for approx. 1 min. until smooth. For a smoother finish, strain sauce through a sieve and discard large pieces of fruit.
  • 4 dates
  • ½ lemon (zest)
  • sieve
  • fine grater
  • blender

Add warm raspberries to blender, as well as dates and lemon zest. Mix on high speed for approx. 1 min. until smooth. For a smoother finish, strain sauce through a sieve and discard large pieces of fruit.

Step 9/10

Return raspberry sauce to pan and reheat over medium heat. Add remainder of frozen berries to blender and pulse for approx. 10 – 15 sec. Garnish cream with raspberry sauce, frozen raspberry pieces, and toasted coconut flakes, if desired. Enjoy!
  • 130 frozen raspberries
  • toasted coconut flakes, for garnish
  • small saucepan
  • blender

Return raspberry sauce to pan and reheat over medium heat. Add remainder of frozen berries to blender and pulse for approx. 10 – 15 sec. Garnish cream with raspberry sauce, frozen raspberry pieces, and toasted coconut flakes, if desired. Enjoy!

Step 10/10

Dieses und weitere schnelle Rezepte von Sebastian findest du in seinem Buch Fit-MIX (SZ Verlag).

Dieses und weitere schnelle Rezepte von Sebastian findest du in seinem Buch Fit-MIX (SZ Verlag).